'Mix Shake Stir' is a new cocktail book by Danny Meyer, who influenced the careers of two local mixologists.

The new cocktail book "Mix Shake Stir" (Little, Brown) by famed New York City restaurateur Danny Meyer has several New Orleans connections. A cross between a lushly photographed coffee table tome and a practical guide to home bartending, it kicks off with a two-page salute to our own local Sazerac. For those who prefer to let others mix their drinks, two veterans of Meyer's bars now practice mixology in New Orleans.

"The training there is intense," said Patton-Bragg, who worked for Meyer from 2004 until she relocated to New Orleans last October. "It was the one job that really solidified my passion for bartending and mixology."

Patton-Bragg started as a waitress and had to pass a round of interviews before she could even pick up a cocktail shaker. Blue Smoke is a decidedly New York barbecue joint, which means that its bartenders are expected to turn out classic and contemporary cocktails and master a list of 60 beers and 80 wines.

Meyer is well known for his obsession with service. He stresses to his bartenders their role in keeping customers happy.

"You have to keep in mind that you're the frontline. They go from the host, to the bar and then to their chairs," Patton-Bragg said. "You're onstage, and you have to keep people entertained."